This is a traditional dish of the Philippines. The main flavor comes from vinegar. It is a kind of vinegar stew and is usually served with rice. Cane and coconut vinegars are the common vinegars in the Philippines, but they are not necessarily the best . This dish can be improved by using better vinegars, but it is delicious what ever vinegar is used. Other meats may also be substituted, but the cooking times will vary depending on which meat is used and how small you cut the meat.
- 1 chicken cut up into small pieces [with or without the head]
- 1 cup of vinegar
- 1 cup of water
- 2 tablespoons of soy sauce (Filipinos call this toyo)
- 1 bay leaf
- 5 cloves of crushed garlic
- 2 tablespoons of salt
- 5 peppercorns
- 2 mild red peppers
Put everything into a pot and cook slowly until the chicken starts to come off of the bones and a gravy forms. If it is too sour for you, add a little more water. American chickens are fatter than their Filipino cousins, so you may want to remove some of the oil for health reasons.
Don't be afraid to try other spices as well. Cinnamon and/or nutmeg for example can add something unique to this traditional dish.